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Rouge Beer

This Beer Was Brewed Using Yeast Grown in a Beard

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Rouge Beer

Beer basically consists of four things: hops, barley, water, and yeast. The hops add that flavor that we’ve come to know as beer, but without yeast, no one would experience its intoxicating effects. Of the more than 1600 strains of yeast, only a select few can ferment sugars into alcohol. While most yeast, which is a fungus, comes from rotting fruits, bugs, or animals, a new strain being used by Rogue Brewery in Newport, Oregon, came from a most unlikely place—the master brewer’s beard.

The Rogue brewers had been searching for an exclusive yeast to match with their homegrown barley and hops and sent three samples they found in their hop yard to culture. Sample after sample failed to produce yeast that would ferment.    

Someone joked that brew master John Maier’s 34-year-old beard might be a perfect medium to grow yeast. He agreed to try it, and plucked nine hairs from his beard, which were sent to White Labs for testing and culturing (culturing makes it seem as if the hairs watched opera and read Shakespeare, but it means they were primed to grow yeast). It turns out, Maier's beard hairs can produce yeast—and pretty decent yeast at that.

Maier’s beard yeast is a blend of Rogue’s workhorse yeast, Pacman, and a wild brewer’s yeast. Wild brewer’s yeasts act unpredictably, only fermenting some of the alcohol, but in the case of the beard yeast, it worked so well that it created a crisp flavor not typically associated with the unruly varieties. It was such a shock that the scientists at White Labs double-checked the results because they feared they had accidentally profiled the Pacman yeast instead of the beard yeast.  

This caused us to wonder why Maier’s beard has such an interesting yeast blend. It turns out that yeast isn’t very mobile. Someone or something has to transport the yeast. But, these fungi grow uncontrollably in places like a brewery. So unknown to Maier, he was a walking Petri dish for the Pacman yeast used at Rogue. And he might have picked up the wild yeast from eating something fruity, creating this unique blend for beer. The brewery notes that Maier's beard has attended more than 15,000 brews, making it the perfect habitat for this unusual yeast.

When Maier, who vows never to cut his beard, learned that his facial hair was home to a unique yeast blend, he said, “It was in front of me the whole time and it only took two centuries and five decades to grow.”

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New Pop Chart Lab Poster Is a Boozy Blueprint For Making Classic Cocktails
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Pop Chart Lab

Pop Chart Lab's posters combine design with data, and their latest offering—a full breakdown of the ingredients in 60 classic cocktails—is no exception. From the exact ratio of gin and tonic that should go into a G & T (2 ounces and 4 ounces, respectively) to the garnishes you'll need to make a proper Tom Collins (a maraschino cherry and a lemon twist), the 3-foot-by-2-foot "Constitutions of Classic Cocktails" artwork teaches mixology basics you'd typically learn in bartending school, sans tuition fee.

In addition to mainstays like the Negroni and the Whiskey Sour, the poster also includes relatively obscure drinks (ever heard of the Golden Dawn, or the Journalist?), which you can attempt after drinking your way through your favorite concoctions. Before you know it, you'll be explaining to your friends the intricacies of why you should stir martinis instead of shaking them (sorry, James Bond), or the difference between a highball and a Collins glass. Bottoms up!

"Constitutions of Classic Cocktails" costs $37, and is currently available for pre-order. Shipping begins on Friday, October 20, 2017. (To see the poster's details up close, visit Pop Chart Lab's website and click on the diagram.)

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Attention Beer Lovers: A London Brewery Is Hiring a Professional Taste-Tester
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Beer lovers aren’t given many chances to discuss their passion for imbibing at job interviews. But a new open position at London's Meantime Brewing Company lists that expertise as one of the top qualifications. As Fortune reports, the brewery is seeking a professional beer taster to help improve its products.

The brewery’s part-time employee will “join the panel brewers as they taste, discuss, and pass opinion on a range of different beers,” according to the job listing on LinkedIn. On top of steady access to free booze three hours a week, the taster will receive a competitive salary “with beer benefits.” As the description reads: “Yes, this could just be the best job in the world.”

Meantime isn’t just considering any casual beer drinker for the role. Their ideal candidate will have a precise palate that can distinguish “chocolate malt from dark malt” and “Fuggles from Cascade hops.” They will also have an understanding of global consumer markets, a functioning knowledge of English, and an extensive beer vocabulary. The brewery is located in the London borough of Greenwich, so applicants who aren’t local should be willing to relocate.

Founded in 1999, the Meantime Brewing Company made its name on the beer scene with signature beverages like their London Lager, London Pale Ale, and Yakima Red. If you’re interested in joining the team, post 30 words on your LinkedIn profile explaining why you deserve the gig, along with any photos or videos that may help your case, with the hashtag #pickmemeantime. The company will narrow down the pool to three candidates for an in-person beer tasting before deciding their top pick. Meanwhile, you can prepare for the job by brushing up on your beer facts.

[h/t Fortune]

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